![]() Materials: Carbon Steel blades, ABS plastic handle and cap. To create more ornate design patterns, as well, it is a good idea to have both "expansion scores" with those deeper cuts in either a square or round pattern to enclose your chosen design (such as a sheaf of wheat), and the "artistic scores" with much shallower cuts for the actual decorative pattern within that.įinally, to get an "ear" that many like in longer loaves such as baguettes or bâtards with a flap of dough which lifts more gradually and results in a larger overall expansion or "bloom," you should hold the blade at a much more shallow angle: about 20 to 30 degrees or so, with the curve of the blade facing up (away from the loaf).ĭimensions: the cutting tool itself is 14.8 cm (5.8 inches) long, by 2.2 cm (0.9 inches) across its cap (which fits over the razor blade when not in use for safe storage) is about 1-3/4 inches long by 1" across. In this particular video, it was done just with three horizontal lines, but cross, diamond, and Tic-Tac-Toe patterns are also popular options. ![]() Below are the ratings that I personally gave each one of these five lames. The 'quick and dirty' way of using this tool just to ensure there are no blowouts when baking bread is shown in the first of these three videos: the key is to commit to the cut and do each one in a single continuous line cutting about half an inch deep, with the blade at a 90 degree angle to the surface. 5 Popular Bread Lames Rated By A Home Baker I tested each lame and rated it from 1-10 on the following four factors: (1) safety, (2) simple scoring, (3) intricate (decorative) scoring, and (4) how fun the lame was to use. The blades are already attached to the ergonomic handle, and there is a safety cap with a locking tab to place over them, which is easy to remove or reinsert. Use the lame stick to know that you’ve got the proper depth.While some home bakers use actual razor blades to accomplish this, or fashion their own makeshift versions onto other sorts of handles, or buy a much fancier version with replaceable blades, this fixed blade version is specifically designed for the task and is much safer and more economical for new bakers to use.Pierce the dough with the tip of the blade.Use your freehand to create a little tensile strength.Score with the blade at a 22° angle, as shown in the video above.Use a curved lame so that the curvature pushes the base down and the top cut part up.Looking to troubleshoot your scores? Check out our post on Spotting Scoring Mistakes. If you’re looking for a few different scoring options, check out the video below that details single, double, and triple scores for batards. It’s nice to start with a simple single score to understand how your technique is affecting the finished product. Too deep, and you won’t get an ear, too sharp of an angle and you won’t get much rise and bloom. ![]() The depth of your score, along with the angle at which you score, are crucial to the bloom and ear formation. It’s simple, yet effective and it creates the beautiful ear that we all love! You’ll want to ensure that you score the length of the dough, and to the depth of the lame stick (the metal stick that holds the curved blade in place), or about 1/4″ / 6mm. ![]() In this case, we love the classic single score. A lame (/ l æ m, l e m /) is a double-sided blade that is used to slash the tops of bread loaves in baking. Pain Au Levain Batard Scoring Test: To evaluate the ear-producing ability of each bread lame, I tested each one’s scoring ability with a sourdough recipe that is extremely similar to this pain au levain recipe. When scoring, you want to choose a pattern that will accentuate the shape of your loaf. ![]() Making a pattern in the bread that helps to prevent it from sticking to the pan. Creating a pattern in the bread that allows it to rise evenly and bake uniformly. Making a cut in the surface of the bread prior to baking, to create a controlled and consistent pattern in the bread. So, a nice balanced score will do the trick. Some of the most common uses for a bread lame include. To us, the goal is to maintain the loaf’s shape, and give that steam just enough space to allow your dough to eloquently rise. Yes, there is opportunity for ear formation, and beautiful bloom, but the success of your score shouldn’t be measured by the size of the ear… unless that’s your goal, then go for it. A curved lame will help you best achieve the beautiful ear and create a nice shelf during the baking process. We recommend using a curved lame for scoring batards. First things first, you need the right tool for the job. ![]()
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